Chef Nuria Rodríguez Parra, Executive Chef at the newly launched, Imperfecto, learnt most of her cooking from her grandmother. She says it’s her most prized treasure. Nuria painstakingly wrote each recipe in a beautiful black notebook, also her favourite one gifted to her by a loving aunt, when she was in her twenties. Based on the reservoir of knowledge she was given from time to time, Nuria has today become one of the top Spanish chefs the city can boast of. Showcasing all that she learnt from her grandmother and other sources of inspiration, she presents the best of her culinary trends at the restaurant. “It’s the most accelerating time to be a chef. There is so much to experiment with as people are in a mood for something unconventional. They aren’t scared to order out of their comfort zone anymore, which makes international cuisine like Spanish, French, Italian, Lebanese and others popular. Our restaurant presents the best in food, ambience, service and music and all you have to do is make a booking and enjoy our renditions of the popular Mediterranean cuisine,” says chef Nuria.
On offer are dishes like Scallops Provencal which is a juicy lamb escalope, grilled with provencal herbs, white wine and olive oil sparks, Chicken Timbales which is a delicate timbale chicken, stuffed with cheese, black olives and vegetable garden with basil sauce, Balon which is Lamb meatballs with mustard sauce served with pita bread and vegetables, Fish The Greek which is Sea Sole, grilled with capers and mustard flavors, served with eggplant caviar and a lot more. “It took me more than two months to plan the menu and after several tasting sessions, I think I’ve managed quite well,” she says.
The Sunday Standard